Categories: Pudding, custard, flan, mousse

Ingredients

• 3 cups cold milk
• 2 (4-serving size) pkg. Jell-O Chocolate Instant Pudding
• 1 (80z.) tub Cool Whip Non-Dairy whipped topping, thawed
• 1 (12oz.) pkg. marble pound loaf, cut into 1/2-inch cubes
• 1/2 cup chocolate syrup
• 4 (1.4 oz.) pkg. chocolate- covered English Toffee bars, chopped

Directions

1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes.
2. Gently stir in 2 cups of the whipped topping.
3. Arrange 1/2 of the cake cubes in 3 1/2-quart serving bowl. Drizzle with 1/2 of the chopped candy bars and 1/2 of the pudding mixture. Repeat layers ending with pudding mixture.
4. Refrigerate 1 hour or until ready to serve. Garnish with remaining whipped topping. Sprinkle with additional chopped candy bars, if desired. Store leftover dessert in refrigerator.

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